AUTUMN SALAD WITH PASTA

As the cold season sets in, I often hear people say they no longer crave fresh salads or that they find their taste unappealing. However, we often forget that with the arrival of winter comes a whole new harvest of vegetables. During this chilly season, we can enjoy eggplants, bell peppers, zucchinis, pumpkins and more, all of which are rich in vitamins, minerals and the fiber our bodies need. These salads can serve as a great choice for lunch or dinner, or as one of the dishes at your holiday gatherings.

Ingredients

• Eggplant

• Bell pepper

• 2 tomatoes

• If desired, you can also add pumpkin or zucchini (these are great fall vegetables that pair well with this salad)

• 3 cloves of garlic

• A few tablespoons of black olives

• A handful of arugula (or other favorite greens)

• 3-4 sun-dried tomatoes

• Fresh parsley

• 1 tablespoon of capers

• Pasta (your favorite type, whole grain or any gluten-free option)

• Caesar salad dressing (see the recipe)

• Spices: salt, pepper, chilli peppers (if you like it spicy)

• A few spritzes of olive oil

Instructions

I cut the eggplant into cubes, sprinkle it with salt and pepper, add crushed garlic cloves and drizzle a bit of oil (this helps the eggplant brown better). I mix everything well and place it on a baking sheet lined with parchment paper.

I slice the bell peppers and tomatoes in half, season them with salt and pepper and arrange them on the baking sheet alongside the eggplant. If I’m using other vegetables, like zucchini or pumpkin, I chop those as well and add them to the same tray.

I then place the vegetables in a preheated oven at 190°C and roast them for about 50 minutes.

Meanwhile, I cook the pasta in salted water according to the package instructions, boiling it until it reaches an al dente texture.

I chop the sun-dried tomatoes, capers and olives into my preferred shapes and finely chop some fresh parsley.

Once the vegetables are roasted, I peel the skin off the bell peppers and cut them into cubes and I also chop the tomatoes.

To assemble the salad, I start with a handful of arugula at the bottom, then add the roasted vegetables and the pasta. On top, I place the olives, sun-dried tomatoes and capers. I drizzle a bit of Caesar salad dressing (starting with a small amount, and if anyone wants more, they can add it themselves). I garnish with fresh parsley and, if desired, a sprinkle of chilli seasoning.

BON APPETIT!